Sausage, Sourdough, and pepper Spiedini

Ingredients for Sausage, Sourdough, and pepper Spiedini

• 90ml Sherry wine vinegar

• 2 tablespoons plus 2 teaspoons Dijon mustard

• 2 garlic cloves, pressed

• 20ml minced fresh rosemary

• 240ml olive oil

• 24 (2 x 1 1/2-inch) pieces assorted peppers (about 4 peppers)

• 16 (1 1/4-inch-long) diagonal pieces kielbasa sausage (about 675g)

• 1 large red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated (32 pieces total)

• 16 (1 1/4-inch) cubes crusty sourdough bread

• 8 cups mixed baby greens

How to make Sausage, Sourdough, and pepper Spiedini

Prepare barbecue (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside. On each of 8 metal skewers, alternately thread 3 pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat; divide among 4 plates. Top with skewers. Brush skewers with more dressing.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.